Ice log
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
20 min
Total time
20 min
Ingredients
Ingredients
- 300 g 300 g Vanilla ice cream
- 300 g 300 g Raspberry Sorbet
- 300 g 300 g Mango sorbet
- 250 g 250 g Fresh raspberries
- candy in bomb
- 2 2 Big baker's meringues
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Method
- 1
Remove the ice creams from the freezer 15 minutes before using them. Cover a cake mould with several layers of food film. Place a layer of raspberry sorbet in the bottom. Break a meringue into pieces and spread a third of the pieces over the sorbet.
- 2
Cover with a layer of sorbet with mango and then the second third of the meringue pieces. Finish with vanilla ice cream and the rest of the meringue. Film and cut the set. Place the mould in the freezer for at least 1 hour.
- 3
Remove the mould 20 minutes before serving. Demolish the ice and remove the film. On the serving dish, cover the entire log with chantilly. Break the second meringue into pieces. Decorate the log and sprinkle fresh raspberries.
Nutrition
- calories
- 320 kcal
- fatContent
- 15 g
- fiberContent
- 2 g
- sugarContent
- 38 g
- sodiumContent
- 100 mg
- proteinContent
- 4 g
- cholesterolContent
- 30 mg
- carbohydrateContent
- 45 g
- saturatedFatContent
- 12 g
- unsaturatedFatContent
- 3 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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